Barley-Beef Soup

Recipe: Barley-Beef Soup

Summary: A hearty flavorful soup to enjoy on a cold day

Ingredients

  • 12 ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1 tablespoon cooking oil
  • 4 14-ounce cans beef broth
  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped celery (1 stalk)
  • 1 teaspoon dried oregano or basil, crushed
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 cup sliced carrots
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3 cup barley

Instructions

  1. 1 In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
  2. 2 Stir in sliced carrots, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Variations

Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Preparation time: 25 minute(s)

Cooking time: 2 hours 10 minutes(s)

Number of servings (yield): 8

Culinary tradition: USA (General)

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